微生物发酵技术在花生及其副产物中的应用

花生是世界五大油料作物之一，是榨油、食用兼具的经济作物。花生在深加工的过程中会产生大量的副产物，包括花生粕、花生皮、花生壳、花生茎叶等，这些副产物虽然营养物质丰富，例如蛋白质、膳食纤维、多酚和黄酮等成分，但利用率却不高。目前花生及其副产物发酵方面的研究主要集中在提高副产物的营养成分作为畜禽饲料，而其他领域利用研究的较少。该文对花生及其副产物和微生物发酵技术进行了阐述，并对微生物发酵技术在花生及其副产物中的应用、花生及其副产物发酵后在营养成分、风味、致敏性以及抗氧化物质等方面变化进行了综述，旨在提高花生及其副产物的附加值和利用率。

Application of microbial fermentation technique in peanut and its by-products

Peanut is one of the five major oil crops in the world, and is a cash crop for both oil extraction and consumption. A large number of by-products are produced during deep processing of peanut, including peanut meal, peanut skin, peanut shell, peanut stem and leaf, etc. Although these by-products are rich in nutrients, such as protein, dietary fiber, polyphenols and flavonoids, etc., the utilization rate is not high. The current fermentation research on peanut and its by-products is mainly focused on improving the nutrient content of by-product as livestock feed, while less utilization research has been conducted in other fields. In this paper, the peanut and its by-products, and microbial fermentation technique were introduced, and the application of microbial fermentation technique in peanut and its by-products, as well as the changes in nutritional composition, flavor, allergenicity and antioxidant substances of peanut and its by-products after fermentation were summarized, so as to improve the added value and utilization rate of peanut and its by-products.